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Infantis Pattern 1080 Salmonella

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  • rickgregory
    replied
    Hm... so I missed the antibiotic resistant issue. I think the worst part about this is that no one in the government has legal authority to impose a solution. And, while I think zero incidence is unlikely, there are ways to control it (vaccination of the chickens, less antibiotics (which increase resistance) and, yes, irradiation of butchered chickens.

    Leave a comment:


  • Jerod Broussard
    commented on 's reply
    So you are saying there are no safety margjns at all? Really?

  • RobertC
    replied
    Originally posted by rickgregory View Post
    But limiting antibiotics means the conditions must be much more sanitary... and likely less crowded.
    S. Infantis Pattern 1080 is antibiotic-resistant, so I'm thinkin' it's probably good that limiting antibiotics means the conditions must be much more sanitary.

    And, while people do need to follow food safety rules, it's kinda hard to predicate public and private safety on the perfect behavior of others. When my daughter was learning to drive at age 16 or 17, it would have been tough to rely on her perfect behavior to ensure her safety; I really did appreciate that we had a car with safety features just in case. It would be good if there were safety margins in the food we consume, too, so that not everyone needs to be perfect all of the time.
    Last edited by RobertC; November 9, 2021, 07:57 AM.

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  • fzxdoc
    commented on 's reply
    Steve R. and jfmorris , my husband and I have both had the same experience at Zaxby's--underdone chicken in their salad and in a sandwich. We haven't been back since.

    Kathryn

  • Oak Smoke
    commented on 's reply
    I’m a big proponent of irradiated foods. I know that alarms some people, but I worked with radioactive materials for years. With the proper procedures and facilities you can sterilize a truck load of frozen chicken at a time. It’s the same with all the produce we import.

  • Dan Deter
    commented on 's reply
    I do all of that except the gloves, but wash my hands constantly. And then hand lotion after dinner. Maybe I should rethink this...

  • jfmorris
    commented on 's reply
    Steve R. I had a chicken sandwich from Zaxby's last week that had an off texture in the middle making me think that even though it wasn't pink, maybe it needed another minute in the fryer. I've never seen that with their chicken fingers, which I usually get on a salad. I waited to get sick but thankfully never did.

  • rickgregory
    commented on 's reply
    Given the serotype of the pet food they either were so poor they actually ate it (sad...) or they fed their pet, then didn't sanitize surfaces/wash their hands and prepared food for themselves that was eaten raw, e.g. a salad. Or cooked to a low temp, same issue.

  • rickgregory
    commented on 's reply
    (for the second link above, click on the first item in the FAQ to see the image)

  • rickgregory
    commented on 's reply
    Steve R. - so, that's harder but it's why we now have clear food safety stickers in the window of ever restaurant here. Ironically, driven by a friend of mine who as a child was one of those hospitalized in the 1993 Jack In the Box e.coli outbreak (https://en.wikipedia.org/wiki/1993_J..._coli_outbreak)

    Every restaurant in the county has to display these and they're very clear https://kingcounty.gov/depts/health/...em/food-safety

  • Steve R.
    commented on 's reply
    I agree with you on the personal responsibility aspect. But what about when someone else is cooking your food? This doesn't worry me at all when I'm cooking at home, because I just assume that the raw poultry is contaminated and proceed accordingly.

  • rickgregory
    replied
    Originally posted by RobertC View Post
    "Several European countries have dramatically reduced salmonella in poultry by combating it on the farms where chickens are raised. But over the past 25 years, the U.S. has failed to bring down the incidence of salmonella food poisoning — even as the rates for E. coli and other bacteria have fallen dramatically."
    Now go look at how they did that. Most of it is through vaccinating the chickens and limiting, almost prohibiting the use of antibiotics. But limiting antibiotics means the conditions must be much more sanitary... and likely less crowded. If that's true (I have to go do some work so can't check right now), it will decrease yield per farm and increase prices.

    In other words, we CAN do this. But it will likely increase prices and it will only reduce salmonella, not eliminate it, so people still need to do the common sense food safety steps.

    Leave a comment:


  • Steve R.
    commented on 's reply
    Agree. My very first thought was that I always cook chicken to 165, so what's the big deal. But we have no way of knowing what's going on in that restaurant kitchen. That is pretty scary. Makes me not want to eat restaurant chicken, too. I once ordered a fried chicken sandwich from Zaxby's, and what I bit into was a perfectly cooked medium rare chicken breast. Yikes!

  • Jerod Broussard
    commented on 's reply
    fzxdoc nope, they had the sero-type of the pet food

  • RobertC
    replied
    "Several European countries have dramatically reduced salmonella in poultry by combating it on the farms where chickens are raised. But over the past 25 years, the U.S. has failed to bring down the incidence of salmonella food poisoning — even as the rates for E. coli and other bacteria have fallen dramatically."

    Leave a comment:

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